Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes

Step 1

Preheat oven to 400 °F (200°C). Skip if using an air fryer.

Step 2

Soak the cashews in boiling water while the oven preheats (about 10 to 15 minutes).

Step 3

Place tomatoes on a small lined baking tray. Drizzle them with olive oil and season with a pinch of salt and pepper. Roast for 30 minutes. To air fry place the tomatoes in a small dish, drizzle with olive oil, sprinkle with salt & pepper. Air fry at 400°F for 10 minutes. Put them on just before you start boiling the pasta.

Step 4

Bring a pan of water to a rolling boil then cook the pasta as directed on the packaging. (It usually takes around 8 to 10 minutes).

Step 5

While the pasta is cooking add the drained cashews, salt, pepper, pesto, and ¾ cup (180 ml) of milk to a blender. Blend until smooth and creamy. Check the consistency and add more milk as necessary, blending for a few seconds between each addition to combine. It's better to have the sauce slightly thinner than you would ideally like because it will thicken when mixed with the hot pasta. Taste and add a little more pesto and salt and pepper if you feel it needs it.

Step 6

Scoop out 1 cup/mug of pasta water and set aside before draining the pasta. Return the pasta to the pan and pour over enough creamy pesto sauce to coat the pasta generously. Stir well and add a few drops of the pasta water. The sauce will become extra glossy and cling to your pasta better thanks to the starch in the water.

Step 7

Serve topped with roasted cherry tomatoes and a scattering of flaked/slivered almonds. It's good hot, warm, or cold.